1, prepare materials. 200g of oil skin, 2g of salt, 3g of sugar, 5g of soy sauce, 2g of spiced powder, 2g of monosodium glutamate and 5g of sesame oil.

2. Soak the bean curd skin to be soft, remove the hard edges, spread and fold the overlapped bean curd skin with a length of 30cm and a width of 20cm, then fold the two sides of the bean curd skin into blanks with a width of 20cm and 6cm, steam for about 5 minutes on high fire, and take it out for cooling.

3. Heat the oil pan to 60% heat, put it in until the rotten garment blank is fried to golden brown, scoop it up and drain it, cut it into strips and put it in a plate.